BALINESE CHICKEN WINGS
On a recent trip to Bali, my Balinese stepmother, Putu, let me help her prepare chicken - and I furiously committed her 'non-recipe' to memory to bring home. She has a big mortar and pestle for this kind of thing; I don't, so I end up using both sides of my meat mallet; you just want to get the ingredients well combined and at least somewhat reduced in mass. And since they're baked, not deep-fried, they're a (relatively) healthy pile of wings! I particularly like them with roasted sweet potatoes.
Provided by CHEYENNIGANS
Categories Appetizers and Snacks Spicy
Time 1h50m
Yield 4
Number Of Ingredients 8
Steps:
- Combine garlic, chile pepper, shallot, turmeric, and kosher salt; bruise with a mortar and pestle, or with the flat side of a cleaver. Place into a bowl, and stir in brown sugar, and olive oil. Toss chicken wings with marinade, cover, and refrigerate for at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Toss the chicken wings again to recoat in marinade, then spread out onto prepared baking sheet.
- Bake in preheated oven until deep, golden brown, about 30 minutes.
Nutrition Facts : Calories 253.1 calories, Carbohydrate 7.7 g, Cholesterol 58 mg, Fat 15.9 g, Fiber 0.3 g, Protein 19.3 g, SaturatedFat 4.1 g, Sodium 540.8 mg, Sugar 4.3 g
INDONESIAN CHICKEN WINGS
I've only made these chicken wings once, many, many years ago, and they've stuck in my memory...spicy and crispy! Now that I've found my recipe again, they will be on my New Years Eve appetizer list.
Provided by Geema
Categories Lunch/Snacks
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut the wings apart at the first joint, separating the "drumstick" from the wing tip and second joint. Reserve the tips and second joints for another use.
- Beginning at the narrower end of each drumstick, with a sharp knife, cut the tendons and scrape the meat down the bones as far as possible toward the thicker end to make a plump lollipop, or drumstick shape. The bare bone showing makes a neat handle for easier eating.
- In a bowl, whisk together the lime juice, the oil, garlic, brown sugar, red pepper flakes and salt.
- Add the chicken wings, tossing them to coat with marinade. Let them sit in the refrigerator at least 2 hours and up to 8 hours.
- In a large zip-lock bag, toss together the bread crumbs and peanuts. Add 4 or 5 wings at a time to the bag, shaking well to cover the wings with the crumb/peanut mixture. Repeat with the rest of the wings.
- Bake the wings on a rack in a shallow roasting pan in a preheated 450 oven, turning them once, for 30 minutes, or until they are browned lightly.
Nutrition Facts : Calories 778.2, Fat 54.7, SaturatedFat 12.8, Cholesterol 174.8, Sodium 633.3, Carbohydrate 21.9, Fiber 2.7, Sugar 4, Protein 49.5
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